Crown Roast of Pork - from Caroline Mallory and Darin Eastburn

pork crown roast
vegetable oil
kosher salt
freshly ground black pepper
large sprig of rosemary
4 carrots
4 ribs of celery
2 large onions, quartered

Defrost the roast in the refrigerator. This may take several days.

Bring the roast up to room temperature.
Preheat an oven to 500° F.
Rub the roast all over with vegetable oil, and then sprinkle generously with the salt and pepper on all sides. Place the onions, carrots, celery, and rosemary in the bottom of a roasting pan (with no rack) to make a bed for the roast to sit on. Place the roast in the roasting pan. You can put more rosemary in the center of the ring if you like.

Put the roast into the 500° F oven and allow a brown crust to form. Reduce the oven temperature to 200° F and cook until the internal temperature of the roast reaches 135° F.
Remove roast from the oven and cover with foil. Let the roast stand for 20-30 minutes. The internal temperature should keep rising and eventually reach 145-150° F.
Remove the strings holding the roast together and carve by slicing between the rib bones.